Homemade Trail Mix with Dark Chocolate, Almonds, and Dried Cherry
Store-bought trail mix has a specific failure mode: you eat half the bag in one sitting and realize most of what you consumed was rancid sunflower seeds, yogurt-coated raisins, and regret. This is the corrected version. The ratio matters; too many nuts and it's monotonous, too much chocolate and it's candy, too many dried cherries and it's cloying. We've landed on a mix that balances salty, sweet, bitter, and crunchy in a way that makes you reach into the jar repeatedly but doesn't leave you feeling like you ate a dessert. Make a big batch. Keep it in a sealed jar. It lasts two weeks. It never actually survives that long.
- VEG
- GF
- DF
- PF
- PREP
Estimated macros per serving
Calories ~410 · Protein ~11g · Carbs ~28g · Fat ~31g
Ingredients
For the trail mix:
- 1½ cups raw whole almonds
- ¾ cup raw cashews
- ½ cup raw pumpkin seeds (pepitas)
- ¾ cup dried tart cherries (unsweetened or juice-sweetened)
- ½ cup unsweetened coconut flakes
- 3 ounces dark chocolate (70% cacao or higher), roughly chopped into small chunks — for the vegan/dairy-free tags, check the label: plenty of dark chocolate contains milk, and even some labeled "dairy-free" has tested positive for it, so pick a dedicated dairy-free brand if the allergy is real
- 1 tablespoon coconut oil, melted
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
Method
- Preheat your oven to 325°F (165°C). Line a large rimmed sheet pan with parchment paper.
- Spread the almonds, cashews, and pumpkin seeds on the sheet pan in a single layer. Drizzle with the melted coconut oil and toss to coat. Sprinkle with the sea salt and cinnamon.
- Roast for 10–12 minutes, stirring once halfway through, until the nuts are fragrant and lightly golden at the edges, and the pumpkin seeds are starting to pop and turn golden. They'll continue to crisp as they cool, so pull them slightly before you think they're done.
- Let the nuts cool completely on the pan, at least 15 minutes. This is important: if you add the chocolate while the nuts are warm, you'll get a melted mess instead of distinct chunks.
- Transfer the cooled nuts and seeds to a large bowl. Add the dried tart cherries, coconut flakes (left raw here for a pleasantly chewy contrast — see note below), and dark chocolate chunks. Toss gently until everything is evenly distributed.
- Store in airtight glass jars or resealable bags at room temperature for up to 2 weeks (or refrigerate in warm weather to prevent the chocolate from softening).
Variations & Notes
- Nut-free version: Swap almonds and cashews for an equal weight of roasted sunflower seeds and extra pumpkin seeds. Still excellent.
- Tropical twist: Replace the cherries with unsweetened dried mango pieces, and add ¼ cup of macadamia nuts.
- Coconut flakes: The coconut is left raw in this recipe for chew and contrast. If you prefer a crunchier result, spread the coconut flakes on the same pan and slide them in for the last 3–4 minutes of the nut roast, watching closely so they don't burn.
- Extra Hungry: This is already calorie-dense: a ½-cup serving is substantial. For post-workout recovery, pair with a piece of fruit.
- Storage: Room temperature in a sealed container. If your kitchen runs warm, store it in the fridge to keep the chocolate from melting.